Brilliant Biscoff Banoffee Pie

This dairy-free banoffee pie recipe is absolutely brilliant. What makes it so tasty & simple is that it uses a secret ingredient (Biscoff biscuit spread) to recreate that wonderful toffee caramel that we all love in a banoffee pie.

Brilliant Biscoff Banoffee Pie

Vegan Food UKThis dairy-free banoffee pie recipe is absolutely brilliant. What makes it so tasty & simple is that it uses a secret ingredient (Biscoff biscuit spread) to recreate that wonderful toffee caramel that we all love in a banoffee pie. Vegan Food UK Print This

Serves: 8 Prep Time: 10 minutes

Nutrition facts: calories fat

Rating: 3.5/5

( 2 voted )

Ingredients

Vegan Biscuits (sweet oat ones are the best) - 450g

Margarine - 1/2 cup

Biscuit Spread - 1/2 Jar (190g)

Almond Milk - 4 tbsp

Banana - 1

Coconut Milk - 1 Can

Icing Sugar - 1/2 cup

Instructions

Prepare the day before by leaving a can of coconut milk in the refrigerator overnight.

Put the biscuits and margarine into the food processor and blend until combined. Save a biscuit for the crumb topping

Place mixture into the bottom of the tin and press down to form the crust. Make sure the whole bottom of the tin is covered with no gaps.

Place the biscuit spread into a bowl and mix the milk a dash at a time until the consistency is slightly thinner & looser than the biscuit spread’s original state. Be careful though, as it doesn’t want to be runny at all.

Spread the mixture onto the crust.

Chop the banana into slices and layer it on top of the spread.

In a separate bowl, add the creamed part of the coconut milk that has separated in the can, discarding the remaining coconut water at the bottom of the can.

Add half a cup of icing sugar and whisk until it forms a soft peak.

Add the whipped coconut cream to the pie and sprinkle biscuit crumbs on top.

Place the pie in the refrigerator for at least one hour.

Serve with… a big spoon and an empty house, your secret is safe with us.